About to pitch my yeast on a 5 gallon batch. Is my hydro wrong or should I be reading 1.080!?
Well my hydro is broken now, bumped it with my arm when I was cleaning and snapped it in half.
Did I do something wrong? I followed all the instructions, and after fermentation got a final gravity of around .998. Taste was dry but quite yummy. I caramelized 1.25L of honey and added. Kegged and carbed and tasted...yuck! I don't know what the honey did but the taste is kind of over-sweet and too much honey? My wife even thought it tasted funny and she likes sweeter ciders than me. I pulled it out of the kegerator for now and I'm gonna let it ferment the honey dry in the keg to hopefully save the batch.
So i'm confused. done some brews...no cider yet. You let it barb for a few days then pasteurize. Does the carbonation go away is that why your referring to as a still cider? Our is it still carbonated? Pasteurizing would just prevent it from carbing further....right?
I have 3 gallons of this fermenting right now. I can't wait until it's ready! One question though. Did you use any priming sugar before bottling? I'm new to homebrewing, so I'm still wotking on getting the hang of things. This is only my second batch. Other than that, it's going great so far.
No, he added honey - which provided the sugar needed to carb the bottle once capped. After your bottles carb up at room temperature, around 5 days later (check them by opening them and listening for carbonation!) - then you follow Papper's Pasteurization technique to stop their fermentation and kill the yeast. Age, chill, and serve.
1. Yes that's correct, if you want to bulk age stabilise first with chemicals.
2. That is also correct. There is very little chance you will get sick with any brew unless you have poor sanitation. Mould is really the only way you can get sick. I'm not really sure on your question, if you add the honey without stabilising or pasteurising you will just get a renewed fermentation.
3. That is definitely alright, I do it with every one of my brews.
You will need a bench capper to reuse twist off bottles. Wing cappers don't get the job done on these bottles. Pry off bottles are way better, easier to use, and more substantial. They do tend to be harder to come by, though.
If I accidentally prepped my dry yeast with cold water will it ruin mess it up for fermentation?
DaveVanO said:I dont think it will mess it up. Just might take a little bit of time to get started.
Just think, normally the yeast is stored in a fridge, so it will just need to get down to room temp and then it should begin. might take a day or two to get going
Enter your email address to join: